Cream of Broccoli Cheese Soup
So cozy, so cheesy, and chockfull of veggies!
I absolutely love this time of year. The weather cools down, the gorgeous autumn leaves begin to blossom, my UGGS come out of their shoe boxes, the smell of freshly baked pumpkin goods surrounds the kitchen every weekend and of course, warm, hearty soups soothe the soul with every spoonful.
That’s exactly what this cream of broccoli cheese soup does. It’s incredibly creamy and comforting in each bite, and that cheesy goodness just puts it over the top. And when you dip in a chunk of freshly baked french bread right into that amazing creaminess, there really is nothing better.
Cream of Broccoli Cheese Soup
So cozy, so cheesy, and chockfull of veggies!
Ingredients
- ½ cup 1 stick unsalted butter
- 1 onion, diced
- ⅓ cup all-purpose flour
- 4 cups milk
- 2 cups half-and-half
- 4 heads broccoli, cut into florets
- Pinch of nutmeg
- Kosher salt and freshly ground black pepper, to taste
- 3 cups shredded mild cheddar cheese
- 2 cups vegetable broth
Instructions
- Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring occasionally, until translucent, about 5 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk and half-and-half, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in broccoli, nutmeg, salt and pepper, to taste.
- Bring to a boil; reduce heat and simmer until broccoli is tender, about 20-30 minutes.
- Stir in cheese, a handful at a time, until smooth, about 1-2 minutes. Puree with an immersion blender. Stir in vegetable broth until heated through, about 2 minutes.
- Serve immediately.
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